Bourbon Peach Hand Pies Recipes

PEACH HAND PIES

Steps:

• Combine the peaches, water, vanilla seeds and pod, granulated sugar, brown sugar, lemon juice and salt in a saucepan. Bring to a simmer and cook until syrupy and the peaches are soft and just beginning to break down, 12 to 18 minutes. (Add more water if the mixture is too thick.) Discard the vanilla pod and mash the peaches; let cool.
• Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Gather the pie dough into 2 small compact squares; roll out each into a 12-inch square. Cut each in half, then cut each half into thirds to make twelve 4-by-6-inch rectangles.
• Arrange 6 rectangles on the baking sheet and top each with 3 tablespoons of the peach compote. Cover each with another rectangle of dough; crimp the edges with a fork to seal. Cut a small vent into the center of each top; brush with the beaten egg. Bake until golden brown, 20 to 25 minutes.

BOURBON PEACH HAND PIES

Steps:

• 1. To make the pastry, in a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour. 2. Divide the refrigerated dough in half. On a lightly floured work surface, roll out one half of the dough to 1/8-inch thickness. Using a 4 1/2-inch-round circular cutter, cut 7-14 circles out of the rolled dough. Transfer the circles to a parchment-lined baking sheet, and place in the refrigerator to chill for about 30 minutes. Repeat the rolling, cutting, and chilling process with the remaining half of dough. 3. Make the filling: Peel and chop the peaches into small bits (approx. 1/2-inch dice). Mix them with the flour, sugar and pinch of salt, and add the bourbon and vanilla, if you wish. 4. Remove the chilled dough from the refrigerator, and let stand at room temperature until just pliable, 2 to 3 minutes. Spoon about 1 to 2 tablespoons filling onto one half of each circle of dough. Quickly brush a little cold water around the circumference of the dough, and fold it in half so the other side comes down over the filling, creating a semicircle. Seal the hand pie, and make a decorative edge by pressing the edges of the dough together with the back of a fork. Repeat process with remaining dough. ... (for complete recipe, visit http://smittenkitchen.com/blog/2008/08/bourbon-peach-hand-pies/)

BOURBON-PEACH HAND PIES

Steps:

• For the pastry: In the bowl of a food processor, combine the flour, granulated sugar and salt and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal with some bigger pieces of butter. Add the ice water and pulse just until the crumbs begin to come together. Add a little more water if necessary but try not to add too much. Turn the mixture out onto a big sheet of plastic wrap, form it into a disc, wrap it and refrigerate for at least 1 hour.
• Preheat the oven to 375 degrees F.
• On a lightly floured surface, roll out the dough to an even 1/8- to 1/4-inch thickness. Using a 3-inch cookie cutter, cut out 16 to 20 circles. Transfer to a rimmed baking sheet and chill while you make the filling.
• For the filling: In a small saucepan, combine the peaches, granulated sugar and cornstarch. Bring to a boil over medium heat, mashing the peaches with a fork, and cook until the mixture has thickened, 6 to 8 minutes. Stir in the bourbon to taste. Let cool completely, about 30 minutes.
• In a small bowl, whisk together the egg and salt. On a rimmed baking sheet lined with parchment, lay out half of the dough discs. Dollop 1 to 2 tablespoons of the filling in the center of each disc. Brush around the edges of the pastry with some of the egg mixture. Top with another dough disc, pressing the edges with a fork to seal. Brush the tops with the egg mixture and sprinkle with coarse sugar. With a paring knife, make a little slit in each pie to vent steam.
• Bake until golden brown, 25 to 30 minutes. Transfer the pies to a rack to cool or serve warm.

FRIED PEACH PIES WITH BOURBON AND CINNAMON

Steps:

• In a food processor, pulse together flour, sugar and salt. Add butter and pulse until mixture forms pea-size crumbs. Pulse in egg mixture a tablespoon at a time, until dough just comes together (you may not need all the egg mixture). Divide dough into 10 equal pieces. Flatten into disks with your palm, wrap in plastic and chill for at least 45 minutes.
• Meanwhile, make filling: Using a paring knife, peel peaches if desired (if they are ripe, peels slip right off) and pit them; slice 1/4-inch thick. Transfer peaches to a large skillet. Stir in sugar, tapioca, bourbon, lemon juice and cinnamon. Let sit for 10 minutes, then bring to a simmer over medium-high heat. Cook until sugar dissolves, 2 to 3 minutes. Transfer mixture to a bowl, preferably metal, and freeze for at least 20 minutes to cool, stirring once or twice.
• Fill a medium pot with 4 inches of oil and heat to 375 degrees. On a floured surface, roll out dough into 6-inch rounds. Place a heaping tablespoon of filling in center of each round. Using a pastry brush, lightly moisten edges of each circle with water. Fold dough over filling, making a semicircle, and pinch edges to seal.
• Fry pies in batches until dark golden, 3 to 4 minutes. Use a slotted spoon to transfer to a paper-towel-lined plate. Sprinkle immediately with cinnamon sugar.

PEACH HAND PIES

Steps:

• Peel, remove pits, and cut peaches into 1/2-inch pieces.
• In a saucepan over medium heat, combine peaches, sugars, butter and cinnamon until butter is melted. Cover and cook for 6-8 minutes until peaches reach desired softness.
• In a small bowl, mix together 2 Tablespoons water and cornstarch, then add to saucepan. Stir and cover for an additional 1-2 minutes, until peach mixture starts to thicken. Remove from heat and set aside.
• Preheat oven to 375 degrees.
• Roll out both puff pastry sheets, and cut each sheet into six 3x6 inch rectangles. Evenly split the apple mixture down the middle of six of the rectangles. In the other six sheets, make 3-5 cuts in the puff pastry. Take each puff pastry sheet with peaches and top with a puff pastry sheet that has been cut. Press the seams together using the tines of a fork. Place the hand pies on a baking sheet.
• In small bowl, mix together egg white and water. Brush over the top of each hand pie.
• In a separate small bowl, mix together sugar and cinnamon, then sprinkle over the top of each pie.
• Cook for 15-18 minutes, until pastry starts to brown. Serve warm.